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Tomato and Beet Salad

  • Author: Meagan


Simple, quick, very pretty, very tasty.  From ‘my files’, something I tore out of Everyday Food Magazine.  The magazine no longer exists, but it still shows up online under Martha Stewart.  This is a lovely salad for anytime and is especially fast to put together if you buy your beets already cooked and vacuum packed – enjoy!



1 lb. small beets – scrubbed, roasted until tender, cooled, skins rubbed off, and sliced

2 lbs. tomatoes – preferably heirloom and different colors, sliced

1 pint cherry tomatoes, preferably different colors, halved

1/4 c. EACH crumbled feta, chopped fresh cilantro (or any other herbs) AND good olive oil

salt and freshly ground pepper to taste – balsamic reduction is also a lovely addition


On a large serving platter, lay out the beet slices and all of the prepared tomatoes.  Top with the feta, cilantro and olive oil and then sprinkle with salt and a good grinding of pepper.  It’s really beautiful and super delicious so matter how you put it together!



From Meagan's Kitchen

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